Zesty Pinto Bean and Avocado Salad

Ingredients

• Pinto beans (2 cups, cooked and drained)
• Avocado (2, diced)
• Tomato (1 large, diced)
• Red onion (1/2, finely chopped)
• Cilantro (1/4 cup, chopped)
• Olive oil (3 tablespoons)
• Lime juice (2 tablespoons, freshly squeezed)
• Salt (1/2 teaspoon, or to taste)
• Black pepper (1/4 teaspoon, or to taste)

Instructions

1. In a large mixing bowl, gently combine the cooked pinto beans, diced avocado, diced tomato, finely chopped red onion, and chopped cilantro. Take care to mix gently to avoid mashing the avocado.
2. In a separate small bowl, whisk together the freshly squeezed lime juice, olive oil, salt, and black pepper until the mixture is well combined and emulsified.
3. Drizzle the dressing over the bean and avocado mixture. Toss gently to coat all the ingredients evenly with the dressing.
4. Taste the salad and adjust the seasoning as needed by adding more lime juice, salt, or black pepper to suit your preference.
5. For the best flavor experience, serve the salad immediately. However, if you prefer, you can refrigerate it for up to 30 minutes to allow the flavors to meld together beautifully before serving.